Today, I’m sharing an incredibly simple recipe for verrines with ricotta, figs, pistachios, and honey, which truly soaked up the golden autumn sunlight of these recent days. Beyond the few ingredients and minimal effort (with maximum satisfaction), I must confess the most delightful part of the entire process was the photo session. In a spontaneous burst of inspiration, I decided to garnish the verrines with small sprigs of rosemary and lavender, both fragrant as a fairytale. The effect? Each time I pressed the camera shutter, my hands smelled of violet fields, of endless Provence, and of summer dreams on French soil.
INGREDIENTS (for two verrines)
1 container of ricotta (250 g)
2 vanilla pods
160 g powdered sugar
2 figs
A handful of peeled and roasted pistachios
Your favorite honey (I used my truffle-infused honey)
Rosemary / lavender sprigs for garnish
PREPARATION:
In a blender, mix the ricotta with the sugar and the seeds from the vanilla pods. Meanwhile, roast the pistachios in a pan. In the verrines, layer the ricotta mixture, then cut the figs into quarters and arrange them over the ricotta. Sprinkle the crushed pistachios on top and drizzle each verrine with a teaspoon of truffle-infused honey. Finish one verrine with a few rosemary leaves, and gently shake a lavender sprig over the other to create a poetic touch. Both were a perfect delight.
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